EP3737268A1 - Appareil de cuisson sous vide portatif - Google Patents

Appareil de cuisson sous vide portatif

Info

Publication number
EP3737268A1
EP3737268A1 EP19738020.7A EP19738020A EP3737268A1 EP 3737268 A1 EP3737268 A1 EP 3737268A1 EP 19738020 A EP19738020 A EP 19738020A EP 3737268 A1 EP3737268 A1 EP 3737268A1
Authority
EP
European Patent Office
Prior art keywords
heating element
control unit
temperature
sous vide
vide cooking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP19738020.7A
Other languages
German (de)
English (en)
Other versions
EP3737268A4 (fr
Inventor
Michael R. Eades
Ted M. EADES
Mary Dan Eades M.D.
Daniel J. Eades
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP3737268A1 publication Critical patent/EP3737268A1/fr
Publication of EP3737268A4 publication Critical patent/EP3737268A4/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/10—Cooking-vessels with water-bath arrangements for domestic use
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means

Definitions

  • a portable sous vide cooking appliance for use with a separate container holding a liquid comprising a control unit comprising a PID (Proportional Integral
  • the cooking appliance further comprises a flat circular heating element configured to be located at the bottom of the container, and that causes convection current movement of the liquid in the container upward from the heating element, and a wire operably connected from the control unit to the heating element to provide power to the heating element. It further comprises a temperature sensor operably connected to the control unit, wherein the temperature sensor senses a temperature of the liquid.
  • the PID controller controls, to within 1 degree, the temperature of the liquid in the container using the temperature sensor and the heating element.
  • the portable sous vide cooking device further comprises a control unit controlling the heating element to regulate a temperature of the liquid in the separate container for sous vide cooking, and a conduit connecting the control unit and the heating element.
  • the portable sous vide cooking device includes no motor to circulate water and no attached container for holding the liquid.
  • a method of using a portable sous vide cooking appliance having a heating element, a control unit and no motor for circulating water comprising activating the heating element in a separate container containing a liquid for sous vide cooking without a motor for circulating water, the heating element connected to the control unit by a conduit.
  • the method further comprises detecting a temperature of the liquid in the separate container by a
  • the method further comprises deactivating and activating the heating element by the control unit based on the determination.
  • FIG. 1 A illustrates a sous vide cooking appliance in accordance with one embodiment.
  • FIG. 1B is a cut-away side view of an exemplary sous vide cooking appliance in a stock pot filled with water.
  • FIG. 1C is a top view of an exemplary sous vide cooking appliance in a stock pot.
  • FIG. 2A is a cut-away side view of an embodiment of a sous vide cooking appliance with a soft conduit used with a stock pot having a lid.
  • FIG. 2B is a cut-away side view of an embodiment of a sous vide cooking appliance with a soft conduit and a spooling device used with a stock pot having a lid
  • FIG. 3 illustrates a schematic view from outside a stock pot having a lid placed atop of an alternative embodiment of a sous vide cooking appliance.
  • FIG. 4 shows an additional embodiment in which the control unit and control panel are in a separate housing outside of the container and connected by a wired conduit.
  • FIG. 5 illustrates the heating element of the embodiment of Figure 4, in which the control unit is housed separately.
  • FIG. 6 illustrates the back of the control unit of the embodiment of Figure 4, in which the control unit is housed separately but connected by a flexible conduit.
  • FIG. 7 shows external view of a container, control unit, power cord and conduit 104 of the embodiment shown in Figure 4 in front of the control unit.
  • FIG. 8 show external view of a container, control unit, power cord and conduit of the embodiment shown in Figure 4 from behind the control unit.
  • FIG. 9 shows see-through views of a container, control unit, power cord, conduit of the embodiment shown in Figure 4 in front of the control unit.
  • FIG. 10 shows see-through views of a container, control unit, power cord, conduit of the embodiment shown in Figure 4 from behind the control unit.
  • FIG. 11 is a top view of a heating element with holes having a flexible wire
  • FIG. 12 is a top view of a heating element shaped as a grating with a flexible wire connection.
  • FIG. 13 illustrates a flowchart of a method in accordance to one embodiment.
  • a portable sous vide cooking appliance that does not require a motor to physically move water or have its own container is provided.
  • the portable sous vide cooking appliance may be used with a separate stock pot or other container holding water.
  • immersion circulators in one embodiment of the sous vide cooking appliance, only the heating element and its protected conduit to supply power make contact with the water in the sous vide water bath.
  • the sous vide cooking appliance requires no water circulators to function.
  • the sous vide cooking appliance described requires no electric motor, no impeller pump, no water intakes and no water outtakes.
  • the sous vide cooking appliance passively circulates water through convection currents and are not required to actively agitate the water bath, creating noise and more evaporation and steam.
  • the sous vide cooking appliance includes a control unit with a control panel and electronics, as well as a power connection to a heating element and a temperature sensor.
  • the control panel and electronics are in a separate self-contained unit outside of the cooking container connected with a cord.
  • a PID (Proportional Integral Derivative) controller in the control unit in conjunction with the temperature sensor and heating element are used to accurately control the temperature of the cooking water.
  • the sous vide cooking appliance hooks on to the side of the cooking container, and in another embodiment the control unit is separate from the cooking container and self- contained.
  • the portable sous vide cooking appliance is effectively a free-standing PID heating unit using only convection currents as opposed to motors to circulate water.
  • the immersion circulators typically shaped like a wide stick
  • the portable sous vide cooking appliance uses a heating element that covers the bottom of whichever container users choose to use.
  • a number of different interchangeable heating elements can be plugged into the control unit so that the heating elements are sized according to the size of the container. Since the heating element covers substantially the entire base of the container in which the water resides and the food cooks, a convection current is generated that keeps the water temperature constant throughout, and does so without its own insulated container. The user provides their own cooking pot, container or basin.
  • Several different-sized heating elements can be plugged into the control unit. Users may use the heating element(s) based on what size container they plan to cook in. These different-sized heating elements may run by the same control unit, and the control unit may drive varying sizes of heating elements. This is in contrast to both baths and immersion circulators which have a control unit that drives only one size heating element, which is the heating element included with the unit.
  • FIG. 1A shows a sous vide cooking appliance 100 with four main parts, a control unit 102, a conduit 104 (carrying power), a silicone-encased resistance heating element 106 and a temperature sensor 108.
  • the control unit 102 contains a Printed Circuit Board (PCB) and a control chip or processor with a PID algorithm programmed therein.
  • the control unit 102 may also have a memory having software for implementing processes described herein.
  • the sous vide cooking appliance 100 may be operated through a touch screen, buttons on a control panel 1 10 or other suitable input.
  • the control unit 102 has a generally cylindrical housing with a slanted top. The electronics of the control unit 102 are inside the housing.
  • control panel 1 10 is located on the top of the control unit.
  • the electrical power comes into the power source in the control unit 102 via a power cord 1 14 and is reduced to 5 V to run the electronics while shunting full power to the heating element 106.
  • the sous vide cooking appliance 100 may be 1 10V, 220V or dual-voltage.
  • the sous vide cooking appliance 100 can include other boards, chips, display drivers and interfaces.
  • the sous vide cooking appliance 100 maintains consistent water temperature in a water bath, for example, to within 0.5 degrees for extended cooking times. In some
  • control unit 102 is programmable and includes a timer.
  • the sous vide cooking appliance 100 may be sized as a hand-held and is portable for easier storage in kitchen cabinets. Users use their water container 112, such as a stock pot, to cook with the sous vide cooking appliance 100. Because convection current water flow is created by the sous vide cooking appliance 100, the exemplary appliance shown in Figure 1A does not forcibly circulate water. No pump or impeller is required for the sous vide cooking appliance 100 to properly operate.
  • a conduit 104 running from the control unit 102 to the heating element 106 carries the electric wire or cord (electricity) to the heating element at the bottom.
  • the conduit 104 is flexible and in others it is hard or stiff. In some embodiments, the conduit 104 is adjustable, for example it may telescope or otherwise change in length. By changing length, the conduit 104 is able to adapt the sous vide cooking appliance 100 to pots or other containers 1 12 of differing height.
  • the conduit 104 is made from for example a plastic, aluminum, steel stainless steel, rubber, etc. In one embodiment, a plastic tube is used. In yet another embodiment, a tube within a tube design is used to allow
  • the conduit 104 would be water tight.
  • Temperature sensors 108 are used by the sous vide cooking appliance 100 to control the temperature of water in the stock pot or other cooking container 1 12. In some embodiments, multiple temperature sensors 108 are used ( e.g ., two, three, four, etc.). The temperature sensors 108 may be located in different positions while still being connected to provide or feed data to the PID controller (not shown) in the control unit 102. For example, in one embodiment, the temperature sensor 108 can be outside the conduit 104 and in contact with the water of the water bath (shown in Fig. 1B). In some embodiments, the temperature sensor(s) 108 are located inside the conduit 104 to monitor the temperature of the water bath and send temperature information back to the PID controller to maintain the constant temperature required for sous vide cooking.
  • the temperature sensor 108 does not directly contact the water.
  • a temperature adjustment algorithm is used to adjust the temperature from an inside the conduit temperature to the actual water temperature of the water bath.
  • temperature readings are taken of the water while readings are taken with the temperature sensors 108 of the sous vide cooking appliance 100.
  • the actual water temperature readings are entered into the sous vide cooking appliance 100 and the PID controller adjusts the temperature sensor readings to account for the lack of contact with the water.
  • the temperature sensors 108 may be protected from the water and the elements providing greater reliability and longer life cycle for the temperature sensor components.
  • the temperatures measured by the temperature sensor(s) 108 are typically different from the actual water temperature inside the pot by a margin of a fraction of a degree Fahrenheit to several degrees Fahrenheit or possibly more, depending on the thermal conductivity of the protective material surrounding the temperature sensor(s) 108 ( e.g ., flexible conduit, wrapping, retractable reel housing and the location of the temperature sensor).
  • Temperature adjustment or conversion factors ki . . . k n are experimentally determined for each configuration and individual temperature sensor(s) 108 so that the measured temperature (MT) reflects the actual water temperature in the pot. Therefore, the temperature determination algorithm allows for precise measurement and control of the water cooking temperature.
  • a button control program allows the manufacturer to program the PID controller through a series of tests so that the displayed temperature reflects the actual water temperature inside the cooking chamber.
  • the difference between the displayed temperature ⁇ i.e., the temperature measured by the temperature sensor 108) and the measured temperature (i.e., the actual water temperature measured with the reference thermometer) at the 30 degrees C. setting is entered and stored on a memory chip inside the PID controller or other memory device. This process is repeated at the temperature settings of 60 degrees C. and 90 degrees C.
  • the stored temperature differences referred to as adjustment values "A,” "B” and “C” for adjustment made at 30 degrees C., 60 degrees C. and 90 degrees C., respectively, are then used by the PID controller to achieve precise control of the cooking temperature in future
  • Temperature measured by the temperature sensor 108 is changed from an analog signal to a digital value by the sensor A/D detection, and the control unit 102 calculates the actual cooking temperature of the water bath by using the temperature offset program using a temperature adjustment algorithm and the stored "A,” "B,” and “C” adjustment values.
  • the temperature correction algorithm creates a temperature adjustment curve using the stored adjustment values.
  • the temperature adjustment curve can be created with a straight- line method, a best fit method or any other method commonly known in the art. For each measured temperature T m , the curve provides a temperature adjustment value Td.
  • the temperature adjustment program calculates the difference Ek between the setting temperature and the calculated actual temperature T a and calculates the proportion and differential items. The program then decides whether the control value (i.e., the output of the PID controller) of the previous calculation U(k-i) is greater than the maximum value of the output of the PID controller in prior iterations U max . If U(k-i) is not greater than Um a x, the program then decides whether U(k-i) is smaller than the minimum value of the output of the PID controller in prior iterations Umin. If U(k-i) is smaller than Umin, the program decides whether Ek is smaller than zero.
  • the control value i.e., the output of the PID controller
  • Ek is not smaller than zero
  • the program calculates a new integral item and then the new control value Uk based on the calculated proportion, differential and integral items. If Ek is smaller than zero, the program bypasses the routine. If U(k-i) is greater than Umin, the program calculates a new integral item and then the new control value Uk based on the calculated proportion, differential and integral items.
  • U(k-i) is greater than U max . If Ek is greater than zero, the program calculates a new integral item and then the new control value Uk based on the calculated proportion, differential and integral items. If Ek is greater than zero, the program bypasses any unnecessary program steps.
  • the heating element 106 is controlled based on the control value Uk.
  • a program provides an audio signal to the user if for example, over-heating is detected or if the set cooking time is reached.
  • the PID controller uses a temperature correction algorithm that implements a temperature conversion factor.
  • the temperature conversion factor is not a fixed offset. Using the PID controller, the temperatures measured by the one of more temperature sensors reflect actual water temperature in the pot within 0.5 degrees Celsius.
  • the upper end of the conduit 104 is connected to the control unit 102 and the lower end or bottom of the conduit is connected to a silicone-coated heating element 106.
  • the heating element 106 is configured to cover a substantial part or all of the bottom of a container 112 which may be a standard stock pot, for example. Generally, the more area of the bottom of the stock pot covered by the heating element, the more even the heating.
  • the heating element 106 creates convection currents throughout the water in the pot or cooking container 112.
  • the sous vide cooking appliance 100 includes a connection or hinge at the point in which the heating element connects to the conduit 104.
  • connection may comprise one or more of joint, ball and socket joint, saddle joint, butt hinge, double hinge, T-hinge, pintle hinge, strap hinge, pivot and swivel hinge.
  • the connector or hinge enables the sous vide cooking appliance 100 to fold so that the heating element 106 swivels or folds toward the conduit 104 and the control unit 102.
  • the sous vide cooking appliance 100 may be folded for ease of storage, transport and packaging.
  • a sous vide cooking appliance 100 is shown in use with an uncovered container 112 (e.g ., stock pot) filled with water.
  • the control unit 102 sits at the approximate height of the pot lip or lid. In some embodiments, the control unit 102 sits above the water and is not submersed. In other embodiments, the control unit housing is in contact with the water and may also include a temperature sensor 108.
  • a clip helps to hold and steady the control unit housing. In some embodiments, the clip is a square bracket. Other shapes for the clip may be used.
  • the heating element 106 is shown at the bottom of the container 112 with the power conduit 104 extending vertically from the control unit 102 to the heating element.
  • a connector holds the hard conduit 104 to the heating element 106.
  • a temperature sensor 108 is shown mounted to the outside of the hard conduit 104.
  • Convection currents are schematically shown moving upwards from the heating element 106 with curvy lines forming rays with arrow heads.
  • the heating element 106 may be constructed with various holes in it which make installation in a pot full of water easier.
  • the heating element 106 may also be configured with feet or supports 204 allowing water to be below or underneath the heating element. Configurations of the heating element 106 with supports 204 and holes 402 enhances the convection circulation.
  • the holes 402 may be a single hole. Since the heating element 106 of the sous vide cooking appliance 100 will create convection currents with or without holes 402 (shown on Figure 4) and supports 204 (shown on Figures 2A and 2B,) the holes and supports are optional elements.
  • the hot water, heated by the silicon-encased heating element 106 on the bottom of the container 112, will rise and the cooler water from above will fall, creating a continual convection current flow in the water bath resulting in relatively constant temperature throughout the water bath.
  • the holes 402 in the heating element 106 are not necessary for convection circulation to occur, but are helpful if not at times necessary to help get the heating element onto the bottom of a container 112 full of water. It is a lot easier to put a strainer down in a pot of water than it is to lower a solid bottomed item. With the holes 402 in the heating element 106, there is much less resistance from the water in the container 112 during lowering, because the water will go through the holes as the heating element is inserted into the water bath.
  • the shape of the heating element 106 is discussed further in Figure 14 and Figure 15.
  • FIG. 1C is a schematic of a top view of the sous vide sous vide cooking appliance 100 in an uncovered container 112.
  • the control unit 102 is shown sitting on top of the edge of the stock pot.
  • the control panel 110 is shown on the top side of the control unit housing.
  • a clip assists the control unit housing to sit atop of the lip of the container 112.
  • the heating element 106 is shown at the bottom of the container 112.
  • Side handles are shown for the container 112.
  • a power cord 114 extends from the control unit housing to be plugged into an electrical outlet or extension cord.
  • the sous vide cooking appliance 100 may be operated at various voltages and amperages to accommodate international electrical standards.
  • the sous vide cooking appliance 100 uses a PID controller versus other temperature controllers.
  • a PID controller versus other type of temperature controllers reduces overshoot as the temperature is rising to the set temperature, as well as undershoot.
  • a PID controller assists in maintaining the temperature to within a half degree or so over the many hours that sous vide cooking sometimes requires.
  • one temperature sensor 108 is sufficient. In single sensor embodiments, whether using a flexible conduit 104 (or flexible wire set up) or a solid conduit, locating the temperature sensor 108 at roughly the midway point between the bottom of the pan (or the top surface of the heating element 106) and the surface of the water is helpful with accuracy. Additional temperature adjustments may be used when the temperature sensor 108 is located at a height that is far from the midway point.
  • sensors are used to determine whether the level of water is below a threshold or desired level. Temperature sensors 108 or other sensors may be used for this purpose. The sensors sense the lack of water present or a sense a temperature or
  • the conduit 104 is a solid structure
  • hinging the heating element 106 from the solid conduit may be desirable.
  • the hinged heating element 106 may be folded up and towards the solid conduit carrying the wires to the heating element at the bottom of the appliance. Folding makes storage and transportation of the sous vide cooking appliance 100 easier.
  • the heating element 106 is configured to lay at the bottom of the pot or cooking basin.
  • the solid conduit’s length is configured to adjust.
  • the conduit 104 includes a telescopic length adjustment. In this manner, it is possible to have the heating element 106 on the bottom of the container 112 regardless of the height of the container.
  • the conduit 104 telescopes by three or four inches, for example, to accommodate most pots and plastic basins.
  • the conduit 104 can be configured for adjustments of vertical height (for example adjustments of 1 to 2 inches, 2 to 5 inches, 2 to 7 inches, 3 to 10 inches, or greater) such that the conduit with adjustments is able to accommodate pots of a few inches tall to 24 inches tall or greater.
  • a slightly weighted heating element 106 is used with a connection to the control unit housing by a flexible wire.
  • the resilience of the flexible wire must be adequate, as wires tend to break when they are bent, straightened, and re-bent repeatedly.
  • the wrapping of the electric wire for its full length to the heating element 106 must be watertight.
  • the temperature sensor(s) 108 are placed along the electric wire either inside or outside of a protective wrapping. Temperature adjustment algorithms are simplified when the single temperature sensor 108 is about halfway between the bottom of the water and the top or if multiple temperature sensors are spaced apart in height.
  • FIG. 2A shows a cut-away side view of a container 112, e.g ., a stock pot, with a sous vide cooking appliance 100 mounted on the side of the pot and using a flexible conduit 104 or wire.
  • the sous vide cooking appliance 100 includes a control unit 110 with a control unit housing enclosing electronics, a bracket 202, a power cord 114, a flexible conduit 104, a temperature sensor 108 mounted to the flexible conduit approximately midway, and a heating element 106 with supports 204 connected to the flexible conduit 140.
  • the control unit 102 housing hangs from the side of the container 112 on a "C" clip or bracket 202.
  • the container lid 206 may be closed, nearly closed or partially closed onto the top of the container 112.
  • a soft-conduit or flexible conduit 104 is used to bring electric power from the control unit 102 housing to the heating element 106.
  • the conduit 104 crosses over the lip of the container 112 and down inside the container.
  • the container lid 206 may close on the "C" clip bracket 202 or on the conduit 104 or both.
  • a heating element 106 with supports 204 is sitting on the bottom of the container 112.
  • FIG. 2B shows a side view of an embodiment of a sous vide cooking appliance 100 with a soft or flexible conduit 104 and two hanging clips holding the control unit housing over the side of a container 112.
  • the control panel 110 can be seen pointing outward from the side of the container 112.
  • a container lid 206 is shown being placed atop the container 112.
  • a power cord 114 is also shown extending from the control unit 102 housing to be plugged into an electrical source.
  • the control unit 102 in particular, the housing for the control unit, can be located outside the container 112 and out of the way of the container lid 206.
  • the control unit 102 hangs from the top lip of the container 112 (using one or two clips 202) along the outside of the container.
  • the control panel 110 or controls on the control unit 102 face out from the side of the container 112. With this embodiment, users may use the container lid 206 to cover the container 112 during sous vide cooking.
  • the thickness of the clips 202 for hooking the control unit 102 to the lip of the container 112 and the thickness of the flexible wire conduit 104 can be kept to a minimum to allow the container's lid 206 to close as much as possible. Closing the container's lid 206 eliminates the need for wrapping tin-foil over the top of the pot, or placing floating ping pong balls in the pot, or doing any of the other things users have to do with immersion circulators to minimize water loss from water evaporation out of the pot.
  • the clips 202 and flexible or wrapped wire conduit 104 can be configured to block steam flow from gaps formed between the container lid 206, container 112, clips 202 and conduit 104.
  • Rubber, silicone, plastic or other materials may be used to minimize the gap or gaps formed when the sous vide cooking appliance control unit 102 hangs over the side of the container 112.
  • the additional material or gap filler can smooth out the bumps or lift created by the clips 202 and conduit 104 and allow the lid to uniformly make contact the gap filler.
  • the soft conduit 104 length may also be adjustable.
  • the embodiment of Fig. 2B includes a retractable reel conduit unit 208 having a magnet 210 and temperature sensor 108 attached.
  • a retractable reel conduit unit 208 is used in the water to adjust the length of a flexible conduit 104.
  • the sous vide sous vide cooking appliance 100 includes a retractable reel conduit unit 208 positioned about half way between the container lid 206 and the heating element 106. This retractable reel conduit unit 208 may also include the temperature sensor 108 mounted on the inside or outside of the reel housing.
  • This retractable reel conduit unit 208 may extend the soft conduit 104 length in one direction (between retractable reel conduit unit 208 and control unit 102) or the other direction (between retractable reel conduit unit 208 and heating element 106) or both (bi-directional). In some embodiments, the retractable reel conduit unit 208 spools the excess flexible wire.
  • Fig. 2B shows a retractable reel conduit unit 208 that is bi-directional and includes two spools 212. One or two spools 212 may be used to gather the excess conduit 104 wire. As shown in Fig. 2B, the retractable reel conduit unit 208 may also include a magnet 210 to help the retractable reel conduit unit 208 adhere to the side of a metal container 112.
  • the magnet 210 is shown mounted to the outside of the retractable reel conduit unit 208 housing, it may be located within the housing. In other embodiments, the retractable reel conduit unit 208 is located near or closer to the control unit 110 and in yet other embodiments, the retractable reel conduit unit 208 is located near the heating element 106.
  • a temperature sensor 108 is mounted to the outside of the retractable reel conduit unit 208 as shown in Figure 2B.
  • the temperature sensor may be mounted inside the retractable reel conduit unit 208 housing.
  • a temperature adjustment is used in which the temperature sensor 108 is on the inside of the conduit 104 or inside of a retractable reel conduit unit 208, sealed from contact with water in the water basin. In other words, if the temperature sensor 108 is inside a hard or soft conduit 104 and does not make contact with the water, a temperature adjustment is available to determine the actual water temperature from the proxy temperature measured in the sealed environment by the temperature sensor.
  • the PID controller includes a temperature adjustment algorithm which adapts the temperature sensor 108 readings from inside of the conduit 104 or inside the retractable reel conduit unit 208 to actual water temperature.
  • the indirect temperature reading of the temperature sensor 108 is adjusted to reflect the actual temperature of the water.
  • the conduits 104 are made from materials which will conduct heat such as stainless steel, other metals or other materials with good heat conductive properties.
  • Figure 3 shows that, in some configurations, the control unit 110 can hang down from the lip of the pot over the side of a container 112 on hooks 302 or the like.
  • the control unit 102 is hung well over the side of the container 112 away from the container lid 206.
  • the opening caused by the hooks 302 to hang the control unit 102 direct the steam in the direction of the control unit. By hanging the control unit 102 below the level of the top of the pot, the steam will rise and not directly hit the control unit.
  • FIG. 4 shows an additional embodiment in which the control unit 102 and control panel 1 10 are in a separate housing outside of the container 1 12 and connected by a wired conduit 104.
  • the wired conduit 104 may be flexible and connect the heating element 106 to the control unit 102 with the control panel 110, which may lie on a surface external to the container 1 12, such as a counter top.
  • control unit 102 has a flat rubber bottom for securing it to a counter. In other embodiments, the control unit 102 has supports 204 beneath the base for air flow. The electronics are located with the control unit 102. A battery back-up power may be included.
  • the conduit is a flat cable for a lower profile throughout or at the point where the cable exits the pot to minimize the gap between the container lid 206 and the container 1 12.
  • a lid may be used with a cut-out for the flat cable.
  • the supports 204 may be weighted to keep the heating element 106 and cable submerged. A number of supports 204 of varying type may be used.
  • the temperature sensors 108 there are two temperature sensors 108 on the wire leading to the heating element 106, one near the heating element, and one a few inches up, for example.
  • the temperature sensor 108 by the heating element 106 informs the control unit 102 if the container 1 12 has water in it when it is turned on. This can be accomplished by sensing whether liquid is present or sensing the temperature to determine the presence of a liquid.
  • control unit 102 has a safety feature which
  • the control unit 102 reads the temperature from the temperature sensor 108 several inches up from the bottom, which is the temperature about at mid-depth of the water and reflects the temperature throughout the water as the convection currents keep it moving. The control unit 102 may also get feedback from the lower
  • temperature sensor 108 but that will typically be a little warmer since it is almost right on the heating element. Additional temperature sensors may be used at other locations along the line or in the system. In some embodiments, the system averages the temperatures between sensors. In other embodiments, temperature correction calculations are used and in yet other
  • temperature conversion factors are used for one or more of the temperature sensor readings.
  • control unit may also regulate the power provided to the heating element 106 based on its size.
  • heating elements 106 are provided more power.
  • the heating elements 106 are exchanged by plugging or unplugging them into the system 100.
  • control unit 102 may be connected to more than one heating element 106 at a time.
  • control unit 102 may control a heating element 106 in one pot cooking one type of food, while controlling another heating element in another pot cooking a different type of food.
  • the control unit 102 is used to set the water temperature and different water temperatures may be programmed for each heating element 106.
  • different timers may be set for each heating element 106 depending upon the cooking time required for each food.
  • FIG. 5 illustrates the heating element 106 of the embodiment of Figure 4, in which the control unit is housed separately.
  • the sous vide cooking appliance 100 may have two temperature sensors 108, one centered on bottom of the pad, and one up the side wall of the container 112 at the base of the conduit 104 near the heating element 106.
  • the sous vide cooking appliance 100 may have two temperature sensors 108, one centered on bottom of the pad, and one up the side wall of the container 112 at the base of the conduit 104 near the heating element 106.
  • this may be 2.25 inches up the side wall of the pot, for example.
  • Additional heating elements 106 may be placed on the conduit 104.
  • the heating element 106 may also be foldable for ease of storage. There may be a hinge at the base where the conduit 104 connects with the heating element 106. Examples of hinges are described earlier.
  • Figure 6 illustrates the back of the control unit 102 of the embodiment of Figure 4, in which the control unit is housed separately but connected by a flexible conduit 104. As shown, there may be a single plug for simplicity of device setup at the user’s end, such that the plug from the conduit 104 and the power cord 114 are connected and plug into the back of the control unit 102. In other embodiments, there are two plugs.
  • Figures 7 and 8 show external view of a container 112, control unit 102, power cord 114 and conduit 104 of the embodiment shown in Figure 4 from in front and behind the control unit 102.
  • Figures 9 and 10 show see-through views of a container 112, control unit 102, power cord 114, conduit 104 of the embodiment shown in Figure 4 from in front and behind the control unit 102.
  • the heating element 106 may be seen in the container 112
  • Figures 11 and 12 show alternative embodiments of heating elements 106.
  • Figure 14 shows a heating element 106 with holes 402
  • Figure 15 shows a heating element 106 generally in the shape of a grating.
  • Various materials may be used to form the heating element 106.
  • These heating elements 106 are adapted to be submerged into the water basin of a pot or other container 112. Silicone encasing, rubber encasing or other water tight casing may be used to protect the heating element 106 from the water.
  • a connection 1202 must be made between the heating element 106 and the conduit 104 wire carrying electric power to the heating element.
  • the connection 1202 is durable and has some flexibility. Silicone, rubber or other material may be used to encase the connection 1202 and provide it protection from pulling apart.
  • FIG. 13 illustrates a flowchart 1600 of a method in accordance to one embodiment.
  • the control unit 102 activates the heating element 106 in a separate container 112 containing a liquid for sous vide cooking without a motor for circulating water (step 1602).
  • the temperature sensor 108 detects a temperature of the liquid in the separate container 112 (step 1604).
  • the control unit 102 determines whether to deactivate and activate the heating element 106 based on the temperature of the liquid (step 1606).
  • the control unit 102 may keep the temperature of the liquid within a 1 degree range, for example, by controlling the heating element 106, for sous vide cooking. Other ranges may be also be used.
  • a user may put the heating element 106 in a separate container 112, and turn on the control unit 102 using the control panel 110.
  • the user may also disconnect the heating element 106 from the control unit 102, and connect a different heating element of a different size than the original heating element to the control unit.
  • a second heating element may be connected to the control unit 102, and be used in a different container 112 at the same time as the original heating element 106.
  • a seller of the sous vide cooking appliance 100 can provide one or more of the system elements described.
  • a seller may provide a consumer the control unit 102, power cord 114, conduit 104, temperature sensors and one or more hinged or unhinged heating elements 106.
  • they may be of different sizes.
  • control unit 102 electronics are solely battery powered and in yet other embodiments run on battery or electricity interchangeably.
  • the batteries are stored with the control unit 102 housing, in others it is external to the housing.
  • Battery power or battery back-up power for the control unit provides safety against power outages by arming the user with valuable information about the food being cooked, for example, when the power went out, how long the power was out, and for how long at what temperature the food was left to cool off. Knowing the coldest temperature the food was subjected to in the water bath is useful information. Also, knowing the length of time that the food was exposed to reduced temperature is useful to calculate risk of spoilage. For food safety, this type of knowledge is helpful in order to determine whether the food must be discarded or can be cooked, reheated and/or eaten. Various methods may be used to determine risk of spoilage using on information on temperature and time.
  • the entire sous vide cooking appliance 100 is solely on battery power or has an available battery back-up.
  • the cordless or battery only configuration allows for remote operation of the cooking appliance 100 without an electric wall outlet.
  • the battery back up configuration can accommodate power outages.
  • the battery unit is a self-standing device remaining on the counter and not attached to the pot or water container 112.
  • the sous-vide cooker appliance 100 is described as being used with water. However, other fluids may be used in the bath.
  • the electric wire is housed in a water tight conduit connecting the control unit housing to the heating element.
  • the conduit length is adjustable from 1 to 12 inches, or adjustable from 4 to 20 inches.
  • the conduit may include a flexible covering for the electric wire leading to the heating element that is water tight.
  • the heating element may further comprise slots for water to pass through, or a grating, and the grating may have equally spaced apart parallel heating components.
  • the heating element may be a circular grating with equally spaced apart parallel heating components arranged longitudinally and latitudinally in a two-dimensional grid.
  • the sous vide cooking appliance 100 may also comprise two or three temperature sensors spaced apart in height.
  • the one or more temperature sensors may also be attached to the outside of the conduit.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

L'invention concerne un appareil de cuisson sous vide portatif qui ne nécessite pas de moteur pour déplacer physiquement de l'eau ni d'avoir son propre récipient. L'appareil de cuisson sous vide portatif peut être utilisé avec un contenant séparé ou un autre récipient contenant de l'eau. L'appareil de cuisson sous vide ne requiert pas le fonctionnement de circulateurs d'eau. Contrairement aux circulateurs à immersion, seul l'élément chauffant et le mécanisme pour la distribution d'énergie à l'élément chauffant sont immergés dans l'eau. L'appareil de cuisson sous vide décrit ne nécessite aucun moteur électrique, aucune pompe à turbine, aucune prise d'eau ni aucune évacuation d'eau. En outre, contrairement aux circulateurs à immersion, l'appareil de cuisson sous vide fait circuler passivement de l'eau à travers des courants de convection et ne requiert pas l'agitation active du bain d'eau, qui crée un bruit et davantage d'évaporation et de vapeur.
EP19738020.7A 2018-01-10 2019-01-10 Appareil de cuisson sous vide portatif Pending EP3737268A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201862615742P 2018-01-10 2018-01-10
PCT/US2019/013110 WO2019140133A1 (fr) 2018-01-10 2019-01-10 Appareil de cuisson sous vide portatif

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EP3737268A1 true EP3737268A1 (fr) 2020-11-18
EP3737268A4 EP3737268A4 (fr) 2021-09-29

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US (1) US20190208946A1 (fr)
EP (1) EP3737268A4 (fr)
WO (1) WO2019140133A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10758075B2 (en) * 2017-12-15 2020-09-01 Shenzhen Chenbei Technology Co., Ltd. Thermal immersion circulator
GB2593468B (en) * 2020-03-23 2022-04-13 Equip Line Ltd An apparatus for heating a pot of food or beverage

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1455238A (en) * 1972-11-08 1976-11-10 Still & Sons Ltd W M Fryers
US5123337A (en) * 1991-03-18 1992-06-23 Vie De France Corporation Sous vide reheating device
DE69834550T2 (de) * 1997-12-05 2007-04-26 Koninklijke Philips Electronics N.V. Tauchheizkörper
US7412922B2 (en) * 2002-08-14 2008-08-19 Mclemore John D Cooking apparatus
US20080066624A1 (en) * 2006-04-06 2008-03-20 Alex Taylor Sous vide cooker with integrated immersion circulator
AU2010293067B2 (en) * 2009-09-08 2017-04-06 Daniel J. Eades Sous- vide cooker
WO2015038495A2 (fr) * 2013-09-10 2015-03-19 Wachtler Mark Procédés de cuisson modulés et régulés et leurs systèmes de mise en œuvre

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US20190208946A1 (en) 2019-07-11
EP3737268A4 (fr) 2021-09-29

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